Chicken Soup Recipe at MyDish

Chicken Soup

4 stars based on 2 reviews Rate this Recipe

Method

  • Peel, wash and then chop all of the vegetables (making sure the carrots are cut into long batons) and put into big pot

  • Clean chicken with part boiled water and a scrub (keep water you clean chicken with)

  • Once cleaned, put the six pieces of chicken into pressure cooker and fill with the water used to clean the chicken and add additional water to cover the chicken as required

  • Before putting lid on pressure cooker, part boil chicken/water until the ‘scum’ comes to the top (approx 5/10 minutes) and then skim off scum and dispose

  • Then add vegetables with a table spoon and a half of cooking salt, then add reasonable amount of ground pepper

  • Whilst this is on the boil, crumble 2 Telma chicken stock cubes into a measuring jug and fill to the top to ensure the cubes are fully dissolved, once dissolved, add to the pressure cooker

  • Once all of the above is completed, fill the pressure cooker up with further boiling water up to just under where all the chicken/vegetables are

  • Place pressure cooker lid on and leave on for two hours on a medium setting

  • After two hours remove pressure cooker from heat and wait for pressure cooker indicator to recede (usually between 5 / 10 minutes) before opening cooker

  • Once opened, sieve the scum off the top of the soup and then sieve the soup separate from the vegetables, putting the carrots back into the soup

  • Leave to cool, use as required and freeze any surplus

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    Ingredients

    • VEGETABLES
    • 1 Swede
    • 1 Turnip
    • 12 Carrots
    • 1 Big White Onion
    • 1 Parsnip
    • 1 Leek
    • 4 Sticks of Celery
    • CHICKEN
    • 1 Boiler (cut into 6 pieces)
    • GARNISH
    • 1 and ½ table spoons Cooking Salt
    • ½ table spoon Ground Pepper
    • 2 Telma Chicken Stock Cubes

    By Views 4320  Added Tue Jan 12 2010


    Like any Jewish Grandmother, Nan's chicken soup was her pièce de résistance. Perfect in everyway, from the carrot only content to the golden colour and salty taste. Mmm, perfection

     

    Nan’s Chicken soup was her crowning glory. Served usually on a Saturday lunchtime (but sometimes on a Friday night) it was never ever taken from granted. As the Stollar brothers got older we were granted ‘bigger bowls’ and this was when you kne Read More

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